Sukhe Kala Chana | Black Chickpea Dry Curry

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Sukhe Kala chana or Black chickpeas dry curry is a very simple dish cooked in a variety of different spices. This is a no onion no garlic recipe and taste just amazing with poori.

Chana masala or black chickpea dry curry is a spicy and tangy dish normally prepared with halwa on the last day of Navratri. I had prepared it yesterday along with halwa and poori . The aroma of fenugreek leaves and asafetida makes it a real delicacy. 

During Navratri, for eight days we avoid turmeric powder, asafetida and common salt and many other ingredients, so on a ninth day, we used to prepare this simple yet scrumptious dish with common salt and turmeric powder to accompanied the halwa and poori. Addition of only a few spices makes it a finger-licking curry, a must try for all.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Sukhe Kala Chana

Sapana Behl
Black chickpeas dry curry cooked in a variety of different spices. This is a no onion no garlic recipe and taste just amazing with poori.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Side Dish
Cuisine Indian
Servings 4 People

Ingredients
  

  • 200 gm black chickpea kala chana
  • 6-8 cups water
  • 1/2 pinch asafetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried fenugreek leaves

Spices

  • 1 teaspoon coriander powder
  • 1 teaspoon red chilly flakes
  • 1 teaspoon deggi mirch
  • 1 teaspoon turmeric powder
  • 2 teaspoon dried mango powder
  • Salt to taste
  • 1 teaspoon garam masala
  • 2 tablespoon vegetable oil

Instructions
 

  • Wash and soak black chickpea in 8 cups of water for 6 hours or overnight.Cook for 6 whistles with a teaspoon of salt and water.Remove from heat and set aside.
  • Heat oil in a wok, add asafetida , cumin seeds, and dried fenugreek leaves. Sauté for 1 minute.Keep low heat.
  • Add all spices and salt on the side of the wok and quickly mix them in oil, quickly switch off the heat.
  • Add boiled chickpeas along with remaining water, cook for 15 -20 minutes on low heat till all water evaporates and spices and salt mixed with chickpeas.
  • Remove from heat, serve hot with Poori, and halwa.

Notes

Soak the black chickpeas overnight before cooking or at least 6-8 hours.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.

Best Regards,
Sapana Behl

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